Characterization of the hot pepper (Capsicum frutescens) fruit ripening regulated by ethylene and ABA.

ABSTRACT:

Background

Ripening of fleshy fruits has been classically defined as climacteric or non-climacteric. Both types of ripening are controlled by plant hormones, notably by ethylene in climacteric ripening and by abscisic acid (ABA) in non-climacteric ripening. In pepper (Capsicum), fruit ripening has been widely classified as non-climacteric, but the ripening of the hot pepper fruit appears to be climacteric. To date, how to regulate the hot pepper fruit ripening through ethylene and ABA remains unclear.

Results

Here, we examined ripening of the hot pepper (Capsicum frutescens) fruit during large green (LG), initial colouring (IC), brown (Br), and full red (FR) stages. We found a peak of ethylene emission at the IC stage, followed by a peak respiratory quotient at the Br stage.

SUBMITTER: Hou BZ 

PROVIDER: S-EPMC6086059 | biostudies-literature | 2018 Aug

REPOSITORIES: biostudies-literature